I just served Juicy Crockpot Chicken that’s so ridiculously tender and saucy the leftovers disappeared in an hour, so keep scrolling if you want dinner handled.
I’m obsessed with this Crockpot Honey Garlic Chicken because it actually tastes like something I’d pick at a restaurant but took zero brain power. I love the sticky-sweet hit from 1/2 cup honey and the punch of 3 cloves garlic, minced that keeps every bite interesting.
And it’s one of those Slow Cooker Honey Garlic Chicken Breast recipes I turn to when life is chaotic. Juicy Crockpot Chicken that still feels special.
I adore the glossy sauce clinging to shredded pieces. No fuss, no fake-sparkle buzz.
Just real, sticky, kind-of-naughty chicken I want again tonight and my kids devour it
Ingredients
- Boneless skinless chicken thighs, the juicy protein that soaks up all the sauce.
- Honey, adds sticky sweet goodness that you’ll want on everything.
- Soy sauce, salty umami punch that keeps this from being cloying.
- Ketchup, adds tomato tang and a bit of body to the sauce.
- Brown sugar, deep molasses sweetness that rounds out the honey.
- Rice or apple cider vinegar, gives a bright little tang to cut sweetness.
- Sesame oil, toasty aroma that makes it smell like takeout at home.
- Garlic, sharp punchy flavor that’s downright addictive.
- Fresh ginger, zippy warmth and a bit of bite.
- Chicken broth or water, keeps things saucy and prevents dryness.
- Cornstarch, the quick trick to thicken the sauce so it clings.
- Cold water for slurry, makes the cornstarch mix smooth and lump free.
- Red pepper flakes, optional heat if you like a little kick.
- Salt and black pepper, basics that bring out everything else.
- Green onions, fresh oniony crunch and bright green color.
- Sesame seeds, tiny nutty crunch and cute garnish.
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken thighs, trimmed
- 1/2 cup honey
- 1/3 cup soy sauce, low sodium preferred
- 1/4 cup ketchup
- 2 tbsp brown sugar, packed
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 1/4 cup chicken broth or water
- 1 tbsp cornstarch
- 2 tbsp cold water for cornstarch slurry
- 1/4 tsp red pepper flakes, optional
- Salt and black pepper to taste
- 2 green onions, sliced for garnish
- 1 tbsp sesame seeds for garnish
How to Make this
1. Pat the chicken thighs dry, season lightly with salt and pepper, and place them in the bottom of the crockpot.
2. In a bowl whisk together honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes if you want a little heat.
3. Pour the sauce over the chicken making sure each piece is coated, cover the crockpot and cook on low for 4 to 6 hours or high for 2 to 3 hours until the chicken is tender and reaches 165F.
4. If you like deeper flavor, sear the thighs in a hot skillet for 2 minutes per side before adding to the crockpot, but its optional if you are short on time.
5. When the chicken is done remove it to a plate and shred with two forks or leave whole, whatever you prefer.
6. Pour the crockpot juices into a saucepan or skillet, skim off excess fat if needed, and bring to a simmer over medium heat.
7. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then whisk it into the simmering sauce along with 1/4 cup chicken broth or water to loosen it; simmer until the sauce thickens and becomes glossy, about 1 to 2 minutes.
8. Taste the sauce and adjust seasoning with salt, pepper or a splash more vinegar or soy sauce if it needs brightness or saltiness.
9. Return the shredded or whole chicken to the pan, toss to coat in the thickened sauce and let it heat through for a minute.
10. Serve over rice or noodles, sprinkle sliced green onions and sesame seeds on top, and enjoy.
Equipment Needed
1. Crockpot or slow cooker
2. Mixing bowl and whisk (for the sauce)
3. Measuring cups and spoons
4. Skillet or frying pan (for optional sear and simmering sauce)
5. Tongs (to move the thighs)
6. Two forks (to shred the chicken)
7. Small saucepan (or use the skillet to reduce the juices)
8. Cutting board and knife (for trimming chicken, mincing garlic and ginger)
9. Rubber spatula or spoon (to scrape and stir the sauce)
FAQ
Crockpot Honey Garlic Chicken Recipe Substitutions and Variations
- Chicken thighs: swap for boneless skinless chicken breasts (cook time about the same, watch for drying out), or use firm tofu cubed for a vegetarian option.
- Honey: use pure maple syrup or an equal amount of agave nectar if you want a vegan swap or a slightly different sweetness.
- Soy sauce: replace with tamari for gluten free, or coconut aminos for lower sodium and a milder flavor.
- Cornstarch slurry: use arrowroot powder in the same amount for a clearer sauce, or whisk 1 tbsp of all purpose flour into 2 tbsp cold water as a pantry-friendly thickener.
Pro Tips
– Sear the thighs first if you got the time. It only takes a couple minutes per side and it adds a deeper caramelized flavor that slow cooking alone cant match. If youre in a rush skip it, but try not to crowd the pan when you sear or they will steam.
– Add acid at the end for brightness, not at the start. A splash more vinegar or a squeeze of lime right before serving wakes up honey and soy without making the chicken taste flat. Taste first though, a little goes a long way.
– Make the slurry last minute and whisk it into a simmering sauce off the heat if it gets too thick. Cornstarch thickens fast, so mix it smooth with cold water then stir in slowly, you can always add more but you cant undo a gluey sauce if you overdo it.
– Use a hand mixer or two forks to shred while the chicken is still hot, it shreds easier and absorbs more sauce. If you want chunkier pieces, pull with tongs instead. Also skim any excess fat from the sauce before thickening so it stays glossy not greasy.
Crockpot Honey Garlic Chicken Recipe
I just served Juicy Crockpot Chicken that’s so ridiculously tender and saucy the leftovers disappeared in an hour, so keep scrolling if you want dinner handled.
4
servings
585
kcal
Equipment: 1. Crockpot or slow cooker
2. Mixing bowl and whisk (for the sauce)
3. Measuring cups and spoons
4. Skillet or frying pan (for optional sear and simmering sauce)
5. Tongs (to move the thighs)
6. Two forks (to shred the chicken)
7. Small saucepan (or use the skillet to reduce the juices)
8. Cutting board and knife (for trimming chicken, mincing garlic and ginger)
9. Rubber spatula or spoon (to scrape and stir the sauce)
Ingredients
-
1 1/2 lb boneless skinless chicken thighs, trimmed
-
1/2 cup honey
-
1/3 cup soy sauce, low sodium preferred
-
1/4 cup ketchup
-
2 tbsp brown sugar, packed
-
1 tbsp rice vinegar or apple cider vinegar
-
1 tbsp sesame oil
-
3 cloves garlic, minced
-
1 tbsp fresh ginger, minced or grated
-
1/4 cup chicken broth or water
-
1 tbsp cornstarch
-
2 tbsp cold water for cornstarch slurry
-
1/4 tsp red pepper flakes, optional
-
Salt and black pepper to taste
-
2 green onions, sliced for garnish
-
1 tbsp sesame seeds for garnish
Directions
- Pat the chicken thighs dry, season lightly with salt and pepper, and place them in the bottom of the crockpot.
- In a bowl whisk together honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes if you want a little heat.
- Pour the sauce over the chicken making sure each piece is coated, cover the crockpot and cook on low for 4 to 6 hours or high for 2 to 3 hours until the chicken is tender and reaches 165F.
- If you like deeper flavor, sear the thighs in a hot skillet for 2 minutes per side before adding to the crockpot, but its optional if you are short on time.
- When the chicken is done remove it to a plate and shred with two forks or leave whole, whatever you prefer.
- Pour the crockpot juices into a saucepan or skillet, skim off excess fat if needed, and bring to a simmer over medium heat.
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, then whisk it into the simmering sauce along with 1/4 cup chicken broth or water to loosen it; simmer until the sauce thickens and becomes glossy, about 1 to 2 minutes.
- Taste the sauce and adjust seasoning with salt, pepper or a splash more vinegar or soy sauce if it needs brightness or saltiness.
- Return the shredded or whole chicken to the pan, toss to coat in the thickened sauce and let it heat through for a minute.
- Serve over rice or noodles, sprinkle sliced green onions and sesame seeds on top, and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 245g
- Total number of serves: 4
- Calories: 585kcal
- Fat: 23.2g
- Saturated Fat: 5.9g
- Trans Fat: 0.05g
- Polyunsaturated: 6g
- Monounsaturated: 9.9g
- Cholesterol: 204mg
- Sodium: 853mg
- Potassium: 535mg
- Carbohydrates: 49.3g
- Fiber: 0.5g
- Sugar: 51.8g
- Protein: 41.3g
- Vitamin A: 300IU
- Vitamin C: 2mg
- Calcium: 48mg
- Iron: 2mg